One-pot Spanish Chicken and Rice

Unexpected company won’t fluster you. In just 30 minutes, serve a satisfying meal of seasoned chicken and tender rice. Use a colorful skillet and serve right on the table. Add a salad or grilled veggies to complete this last-minute dinner.

  • 4 lg Chicken breasts (boneless and skinless) Or 6 med Chicken thighs
  • 3 tbs Olive oil
  • 1 cup Jasmine rice, uncooked
  • 2¼ cups Chicken broth
  • 1 med Lemon
  • 1 tbs Parsley, fresh and chopped
  • Spanish seasoning mix
  • 2 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Salt and pepper, each
  • 1½ tsp Ground cumin
  • 1 tsp Chili powder
  • ½ tsp Cayenne powder (optional)
  • ¼ tsp Italian seasoning

1. Whisk together ingredients for the seasoning mix in a small bowl. Set aside.

2. Thinly slice half of the lemon and juice the other half into a small cup.

3. Pour 2 tablespoons of olive oil over chicken in a medium bowl. Toss to coat.

4. Sprinkle half of seasoning mix in the bowl and toss to cover front and back of chicken.

5. Pour 1 tablespoon of oil into a large skillet over medium heat. Add chicken and cook 2 to 4 minutes on each side to brown. Remove and set aside.

6. Transfer chicken to a plate. (It won’t be cooked through, don’t worry.)

7. To the skillet add rice, chicken broth, lemon juice and remaining seasoning mix. Stir to combine.

8. Return chicken to the pan on top of the rice. Do not stir. Cover the pan and cook for 20-25 minutes until liquid is absorbed, rice is tender and chicken is cooked through to 165°.

9. Garnish with lemon slices and freshly chopped parsley and serve.

Serves 4-6 | Prep Time 30-35 mins